My first test was done on last Wednesday with dough from NewYork Pizza (got home too late to make the dough) for toppings i used only Mozzarella cheese and some red sauce. The results were better than expected[ it was only a 10" thin crust and it took about 5min to cook. The edge crust bubbled really nice, was crispy and chewy the bottom was perfectly cooked.The second test was last night. My wife made the dough recipe from the Breville Recipe book (came with the oven) and the dough was good but not as chewy. I know that the dough can be a science to master but I would like some advice for a proven pizza dough recipe.